Ingredients:
For the cake:

• 250 g of oat flour or other flours
• 1 tablespoon of cinnamon powder
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 300 g of soy yoghurt
• 60 g of date syrup
• 1 tablespoon of pomegranate vinegar

For the apple:

• 4 apples
• 1/4 cup of date syrup
• 3 tablespoon of pomegranate vinegar
• 1 teaspoon of cinnamon powder
• 1 pinch of salt

For the aquafaba whipped cream:

• 1 jar of cooked of chickpeas
• 1/2 cup of date syrup

Preparation:
For the cake:

1. Preheat the oven to 180ºC.
2. In a bowl, mix together the dry ingredients.
3. In another bowl, mix together the wet ingredients.
4. Pour the wet ingredients over the dry ingredients and mix well until everything is coated.
5. Spread the batter into a silicone baking tin of your choice.
6. Bake for 15-20 minutes, using a toothpick to check the point of cooking.
7. Allow to cool slightly before removing from the pan.

For the baked apple:

1. Peel 4 apples and dice into cubes.
2. In a saucepan, add the apples to a little water (1/4 cup), date syrup (1/4 cup), pomegranate vinegar (3 tbsp), cinnamon powder (1 tsp) and a pinch of salt. Cover with the lid.
3. When the liquid begins to bubble, lower the heat to low and simmer for 5 minutes.
4. The apple is ready when it is tender but not falling apart.

For the whipped aquafaba

1. In the bowl of a stand mixer, pour the liquid from a jar of cooked chickpeas (or use 1/2 cup of cooking water if you choose to cook from scratch). Whisk until it begins to take on structure.
2. Slowly add the date syrup (about 1/2 cup) until it is well incorporated and has the consistency.

Recipe by: Kitchen Dates, shared at LivGood's Workshop: "Seasonal cooking: how we can take advantage of seasonal foods and produce"